Scalloped Leek Potatoes: Yet Another Quarantine Delight

Oh hello there, perfect side dish. Now that everyone is stuck at home, I think this is the perfect time to use up your old potatoes and give them a face lift. This recipe takes a few minutes to whip together and then 1 hour in the oven. Which right now, endless free hours is all you got- so no excuses not to make something delicious for your roommate, partner, or yourself. It is also a great way to ensure you have leftovers for a couple of days. And guess what also works with your morning eggs? Potatoes- but it's the answer to many things in my books.

On that particular day, I had a few potatoes left in a large Russets bag and I was starting a bag of Idahos, giving the platter a wonderful array of white and yellow tints. That may have sounded awfully positive to read early in the morning, but coffee does that for me. Everything suddenly seems romantic and picturesque.

I would also add that this dish is the perfect side to a large dinner whilst hosting small groups, the perfect one to bring to a pot-luck, so on and so on. But those concepts sound rather foreign to us nowadays, don't they? I cannot wait to host dinners and cook for loved ones again. I will go nuts on the appetisers. Maybe by Christmas? But I dream.

You will need,

Shallot (1, thinly sliced)

Potatoes (8, any kind, thinly sliced)

Leek stalks (2, thinly sliced)

Dried Thyme (but I went for the dried oregano I had in the pantry because, quarantine)

Milk (2 cups)

Salt and pepper

Butter (3 tbsp)

Garlic (2 cloves)

A few steps,

1. In a large pot over medium heat, melt butter and cook leek for 5 minutes, whilst stirring. Season with salt and pepper.

2. Add garlic and oregano and stir for about 1 minute.

3. Stir in milk and bring to a boil.

4. Lower heat and let simmer for about 5 minutes, stirring while letting the texture thicken. Add the potatoes and toss to coat them evenly.

5. Brush melted butter on a baking dish (coat evenly) and transfer the potato mixture into it. Note: I sprayed the dish with canola oil because Ella wanted to play and I wanted to skip a step- as long as it is oily/moist you will survive.

6. Bake in the oven at 375 degrees for 1 hour. I personally cover the dish with a sheet of aluminium foil and then take it off about 20 minutes before it is fully cooked, allowing the potatoes to brown furthermore.

Served with,

Cheers and stay safe!